November 8, 2020

How To Make Tuna Pesto Quesadilla

It’s the 237th day of quarantine period in our region and it’s food time again, as always, so we’re making quesadilla. Plain cheese, beef and chicken are the common flavors of quesadilla. And if you know me, I always want to try something new and something that is offered rarely. Having basil, tuna and mozzarella in the cupboard made me think of making Tuna Pesto Quesadilla. Let’s try that one.

Before proceeding, I would like to thank my good friends and owners of Nanay Goya’s Garden Restaurant for sponsoring my pita bread. Their Four Cheese Quesadilla is a must-try.

1. Prepare all the ingredients needed.

3 tortilla wraps
mozzarella cheese
180 grams tuna flakes
3 tbsps dried basil
1/4 cup parmesan cheese powder
1 garlic clove
1 tbsp lemon juice
6 tbsps olive oil
1/8 tsp salt

2. Peel and grind the garlic. It would be better to use mortar and pestle to make sure there are no crumbs.

3. Make the pesto sauce by combining dried basil, ground onion, parmesan cheese powder, lemon juice and salt. I used the dried basil recipe for the pesto sauce since I don’t have the fresh leaves. But you can, of course, replace this with your own recipe of fresh pesto sauce.

4. Add the olive oil and mix them well.

5. Grate the mozzarella cheese.

6. Cut the tortilla wraps into two. You can also do the slicing later when the quesadilla is already cooked. I just have to cut this now since I have a small pan.